Dress the beans while they’re still slightly warm and serve this salad at room temperature (not cold) for the best flavor. Great for a potluck, this also makes a nice supper with grilled tuna or swordfish.

Susie Middleton

Chef Nathan Gould of Water Street Restaurant at the Harbor View Hotel in Edgartown says his fluke crudo is a very refreshing appetizer for a Vineyard summer evening. “Enjoy with a vinho verde or any easy-drinking citrus-forward wine,” he adds.

Nathan Gould

Now as the local seafood coordinator for the Menemsha Fish House, he still cooks his fluke this way at home, and says all that’s needed as an accompaniment is a tomato or leafy green garden salad.

Mike Holtham

Serve this bright, Asian-inspired salad with grilled fish or shrimp on Mother’s Day.

Susie Middleton

This recipe was originally published with the article, Berries of the Heart.

Kate Thomas

This recipe was originally published with the article, Berries of the Heart.

Kate Thomas

The sorbet should be made in advance. The remaining components can be assembled just before serving.

Kate Thomas

This crowd-pleaser, bursting with Thai flavors and boasting a bit of heat, is one of my favorite destinations for baby bok choy.

Susie Middleton

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